All posts tagged cooking from the garden

NOURISH … kale, cabbage, carrot slaw | 2 ways | with toasted sesame seeds

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This is a favorite salad in our house lately. My kids even like it enough to take it in their school lunches. I have included two different ways that I make it. One way, using a favorite replacement for soy sauce and the other, a creamier version, using plain yogurt similar to a waldorf style salad dressing. For both recipes the kale is softened by massaging with olive oil and it makes all the difference for raw kale recipes, I promise.

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kale-massaged

here’s an image of the kale before it’s massaged and then after. You can see how the texture has changed  and looks more palatable.

Kale, Cabbage, Carrot Slaw w/ Toasted Sesame Seeds

1/2 bunch of kale (approx. 5-6 large leaves – chopped w/ribs removed

1/2 head of red cabbage, chopped

2 large carrots, peeled and shredded

1 t. olive oil  and a sprinkle of sea salt for massaging kale

3 T coconut aminos | a new favorite – I have been using this to replace soy sauce and it’s excellent!

2 T. sesame oil

1/4 t. sea salt

juice of one orange (if you don’t have oranges just use another T. of raw honey)

1-2 T. raw honey

top with 1 T. toasted sesame seeds  (to toast seeds, stir in a hot pan for 1 min until lightly browned)

DIRECTIONS

After the kale is chopped, add 1 t. of olive oil, sprinkle lightly with sea salt, and gently massage it by hand for a good minute. This completely transforms the kale, softening it and taking away the bitterness, making it more palatable for all. You will want to add this into every salad you make! Now mix massaged kale, cabbage, and carrot together in a bowl.

To make the sauce, add the remaining ingredients together and mix into the veggies. Top with toasted sesame seeds.

Creamy Version of Kale, Cabbage, Carrot Slaw w/ Toasted Sesame Seeds

Use same amounts of veggies from recipe above

for the sauce, mix together the following and add to the veggies. Add toasted sesame seeds on the top.

1/2 c. yogurt

2 T. apple cider vinegar (this is the one that I use).

6 T. apple juice

2 T. raw honey

1/4 t. sea salt

1 T. toasted sesame seeds

Note : for another variation, thinly sliced red or green apple can be added to either of the salads.

You can read more here and here for some great benefits of raw unfiltered apple cider vinegar. Two ways that we use it frequently are adding 1/2 t. to warm water with a little raw honey to sooth sore throats and ease nausea and I add it to this Indian Clay, another favorite, for a soothing facial mask. This clay mixed with a little water is also soothing for mosquito bites and diaper rashes.

Enjoy!

Julie

NOURISH … with pawpaw fruit | a rare treat from our backyard

I have such an affinity for this native tree that grows tropical-like fruit and we happen to have them growing throughout the woods in our backyard. Unfortunately, I don’t think they get enough light to grow much fruit or the wind knocks the fruit down before they ripen. We had this one below pop up in our backyard and I’m hoping it will thrive in more sunlight. They have gorgeous blossoms in the spring that look like roses. It’s such a rare luxury to find a few ripe fruits in the fall to bake with.

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springtime blossoms on the paw paw tree

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Here are the spectacular paw paw trees with their stunning fall color.

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ripened paw paw fruit in the fall that tastes like a blend of mangos and banana

We have been watching these three particular fruits all summer long hoping they would stay on the tree long enough to enjoy!

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Apple/Paw Paw custard pie

The kids play in the woods around these trees all year long, so it is an extra special treat hunting for any ripe ones in the fall to bake with. This year I mixed the pulp from these three pawpaws with local apples to make a variation of a custard pie based on this recipe  and it was amazing! The original recipe (with the pears) looks pretty good the way it is too.

I know that pawpaws are not readily available but if you happen to forage for a few, definitely make this custard pie. To make our version from the recipe above I peeled and cooked 3 chopped apples instead of using the pears and added the paw paw pulp and the remaining ingredients, (replacing the sugar with maple syrup) . I also made a graham cracker crust to pour the custard pie into before baking. SO GOOD!

So, on your next hike maybe hunt for a few ripe paw paws, you may be surprised and find some…

happy hunting!

Julie

NOURISH … with pesto inspiration

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I foresee pesto making in the near future. The herb garden is loaded with lemon, thai, and genovese basil, so here is some inspiration for pesto recipes with a little twist.

Five herb pesto | 101 Cookbooks

Pesto not pesto | Anthology Mag

Kale + Basil Pesto | The Seaside Baker

Ten ways to eat pesto | Cookie + Kate

Let me know if you make any of the above and if they are a hit!

– Julie